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Victorinox still makes the rosewood handled, non-serrated knives. I use them for steak knives and they are very nice. They call it a 4 3/4" pointed tip utility knife. The ones I use are their catalog # 47002, and it's the smallest knife in Mark's set: http://www.chefknivestogo.com/foro3piset.html

Stainless, takes a great edge, way better steel than the Vic, better handles, easier (at least for me!) to sharpen than serrated. A much better knife than the Victorinox for just a little bit more money. Zero down side.

As a matter of fact, I think I'm talking myself into a set of the Tojiros...............

Tell you what, if you buy a set of them and don't like them, I'll buy them from you. Fair enough?

_________________"The best way to get better is to leave your ego in the parking lot."----Eddie Wood, 1994

We discovered that he had been educated beyond his intelligence........

I have been reasonably happy with my Tojiro knives, however it seems like $40 each for steak knives is a bit much, your offer of buying them off me if I don't like them is awfully enticing though, haha.

I guess a knife is a knife though, why should the steak knife be any cheaper than the $39.95 paring knives made by Tojiro. You all are slowly pulling my leg, those might be the ones.

Love to get some more response on this thread though, I know you all have steak knives, what is everyone using???

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